Paleo Green Curry with Chicken
Dive into a nourishing and flavor-packed dinner with this Paleo Green Curry with Chicken, a perfect blend of health-conscious ingredients and bold Thai-inspired flavors. This recipe features tender chicken bites simmered in a creamy coconut milk base infused with aromatic green curry paste, garlic, and ginger. Complemented by vibrant vegetables like zucchini, red bell pepper, and carrots, the dish is brought to life with fresh basil, lime juice, and a dash of fish sauce for authentic depth. Optimized for paleo diets, it’s served over fluffy cauliflower rice for a wholesome, grain-free twist. Ready in under an hour, this easy green curry is the ultimate weeknight recipe for those craving a hearty yet healthy meal. Ideal for clean eating enthusiasts and lovers of Thai cuisine, this vibrant dish is a feast for both the palate and the eyes!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons green curry paste
- 1 can (13.5 ounces) full-fat coconut milk
- 1 cup chicken broth
- 1 medium zucchini, sliced
- 1 medium red bell pepper, thinly sliced
- 1 large carrot, julienned
- 1 cup fresh basil leaves
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 0.5 teaspoon sea salt
- 0.25 teaspoon ground black pepper
- 4 cups cauliflower rice, for serving
Instructions
Cut the chicken breasts into bite-sized pieces.
Heat the coconut oil in a large skillet over medium-high heat.
Add the diced onion and sauté for about 3 minutes until translucent.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the green curry paste to the skillet and cook for an additional minute, stirring constantly.
Pour in the coconut milk and chicken broth, stirring to combine the ingredients well.
Bring the mixture to a simmer and add the chicken pieces.
Cook the chicken in the curry mixture for about 5 minutes.
Add the zucchini, red bell pepper, and carrot to the skillet.
Continue to simmer for another 8-10 minutes, or until the chicken is fully cooked and the vegetables are tender.
Stir in the fresh basil leaves, fish sauce, lime juice, sea salt, and black pepper.
Cook for an additional 2 minutes, allowing the flavors to meld together.
Remove the curry from heat and serve hot over cauliflower rice.
Nutrition Facts
Calories |
2351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4239 mg | 184% | |
| Total Carbohydrate | 104.0 g | 38% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 48.1 g | ||
| Protein | 175.0 g | 350% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 436 mg | 34% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 5878 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
